To make the torte, use an electric mixer to beat the egg yolks at high speed in a small bowl, adding the sugar gradually, until the yolks are lemon-colored. Beat in the vanilla.

Combine the nuts and bread crumbs in a medium bowl.

Beat the egg whites at high speed in a medium bowl until stiff but not dry. Gently fold in the yolks alternately with the ground-nut mixture. Divide the mixture between the prepared pans and spread evenly.

Bake for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean and the tops are lightly browned. Cool in the pans on racks, then remove from the pans.

To make the filling, use an electric mixer to beat the cream until soft peaks form. Beat in the cocoa powder and powdered sugar, then fold in the liqueur.

Place one cake layer on a plate and spread the top with the filling mixture. Top with the second cake layer and repeat, ending with a topping of the remaining filling. Refrigerate.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.

High pressure will slid southward overnight keeping our skies clear and our temperatures on the chilly side. Expect overnight lows to be in the teens generally but the sheltered valleys across the region will likely reach the single digits.